Blade does not grow out at the opposite end of the Root; for if it does,
the flower and strength of the Malt is gone, and nothing left behind but
the Aker-spire, Husk and Tail: Now when it is at this degree and fit for
the Kiln, it is often practised to put it into a Heap and let it lye
twelve Hours before it is turned, to heat and mellow, which will much
improve the Malt if it is done with moderation, and after that time it
must be turned every six Hours during twenty four; but if it is
overheated, it will become like Grease and be spoiled, or at least cause
the Drink to be unwholsome; when this Operation is over, it then must be
put on the Kiln to dry four, six or twelve Hours, according to the nature
of the Malt, for the pale sort requires more leisure and less fire than
the amber or brown sorts: Three Inches thick was formerly thought a
sufficient depth for the Malt to lye on the Hair-cloth, but now six is
often allowed it to a fault; fourteen or sixteen Foot square will dry
about two Quarters if the Malt lyes four Inches thick, and here it should
be turned every two, three or four Hours keeping the Hair-cloth clear: The
time of preparing it from the Cistern to the Kiln is uncertain; according
to the Season of the Year; in moderate weather three Weeks is often
sufficient. If the Exciseman takes his Gage on the floor he allows ten in
the Score, but he sometimes Gages in Cistern, Couch, Floor and Kiln, and
where he can make most, there he fixes his Charge: When the Malt is dryed,
it must not cool on the Kiln, but be directly thrown off, not into a Heap,
but spreaded wide in an airy place, till it is thoroughly cool, then put
it into a Heap or otherwise dispose of it.

There are several methods used in drying of Malts, as the Iron
Plate-frame, the Tyle-frame, that are both full of little Holes: The
Brass-wyred and Iron-wyred Frame, and the Hair-cloth; the Iron and Tyled
one, were chiefly Invented for drying of brown Malts and saving of Fuel,
for these when they come to be thorough hot will make the Corns crack and